TURMERIC VEGGIE & ROOT TOFU HASH (GF + VEGAN)

Are you a huge fan of anything breakfast-y like me? I mean, who am I kidding.....OBVIOUSLY, you cliked on this post, right?!! 

I love breakfast, brunch and dinner for breakfast......

So listen up breakfast peeps, I GOT YOU on this one. Not only is this dish UBER DELICIOUS, it's

NUTRITIOUS

high in P-R-O-T-E-I-N

gut friendly

S  A  V  O  R  Y

just the right amount of TANG

and makes you feel PUMPED and NOT GUILTY....and seriously, who doesn't want that?!

Tofu Hash.JPG

So let's get down to B-I-Z-N-E-S (yes, I just DID THAT). Here is my recipe with directions.

* As always, please read entire recipe and directions before attempting.

 

TURMERIC VEGGIE, ROOT & TOFU HASH RECIPE (Serves 4 people)

 

14oz ORGANIC, NON-GMO FIRM TOFU

1 Tsp EVOO, Avocado or Coconut Oil

1 Small Sweet Onion, small dice (yellow onion can be subbed)

2 Garlic Cloves, minced (or 1/2 Tsp Garlic Powder)

1/4 Tsp Turmeric Powder

1/8 Paprika

1 Cup Purple Potatoes, Cut to your size preference (which have been previously roasted)

1 Tsp Lime Juice

2 TBS Cilantro (or less if that's too strong for your preference)

* 1/2 Jalapeño (de-seeded and de-pithed) OPTIONAL*

1/2 C. Organic Cherry or Grape Tomatoes (cut in half or thirds)

1/4 Tsp Salt

Pepper to Taste

 

DIRECTIONS:

1.) Give yourself a HUG for eating a plant based meal! You are being kind to the earth, the animals, your fellow man (AND woman’s) and YOURSELF.

2.) MAKE SURE YOUR POTATOES ARE CUT ROASTED, & SALTED TO YOUR TASTE before starting this, OR FEEL FREE TO OMIT THEM. (My secret is to set aside some potatoes or veggies I've roasted earlier that week and then pop them into this recipe.....it's AMAZING).

3.) CLEAN ALL PRODUCE. Lay out cilantro to dry off as much as possible.

4.) PREP all items.

   - Small dice your onion, set aside.

   - Mince your garlic (add with onions).

   - De-seed & de-pith Jalapeño, chop into small dice. Set aside.

   - Cut tomatoes into halves or thirds. Set aside.

   - Roughly chop Cilantro. Set aside. (PRO TIP: if you find your cilantro is still dripping wet, gently spin it in a lettuce spinner, then lay out to dry on a sheet tray with paper towels. VIOLA)

   - Measure out all dry spices and put in a small bowl.

5.) Get out a medium sized skillet (I PREFER A CAST IRON). Set it on medium heat. Let it warm up a minute or two before you add the oil into it. Once the pan is warm, add the onions + garlic. Cook until soft- the onions will start to look transparent/translucent.

6.) Open up your TOFU package and take out the tofu by hand or spoon. I don't like dumping it in because it adds extra water that you'll just have to steam off later. Crumble by hand (trust me, there is no cool way to do this- YOU'VE GOT IT!) into the pan. Stir. (you will notice your dish start to turn yellow or orange-ish. That would be the turmeric!)

7.) Add your spices and jalapeños (if you're adding them). Continue to cook, but turn up heat to medium high. Continue stirring, as the tofu could potentially burn.

8.) Add your fresh lime juice, pepper and add potatoes at this time. Stir. Continue to cook until the potatoes are fully warmed. Taste, you might need to adjust salt and pepper to your liking.

9.) Take off heat, top with cilantro and tomatoes.

DELISH!

Let me know what you think in the comments section and feel free to post on Instagram and tag me in it too!